Executive Pastry Chef

• Feb 2019 - Present

Pastry Sous Chef

• Oct 2016 - Jan 2019

Pastry Chef Consultant

• Mar 2016 - Sep 2016

F&B consulting company providing services to structure new restaurant start-ups and providing support for existing business - Consulting and preparing outlet for opening; - Developing of signature desserts and pastries; - Establish supplier contacts; - Create budget and supervision of entire project; F&B consulting company providing services to structure new restaurant start-ups and providing support for existing business - Consulting and preparing outlet for opening; - Developing of signature desserts and pastries; - Establish supplier contacts; - Create budget and supervision of entire project;

Executive Pastry Chef

• Oct 2013 - Apr 2016

Chain of restaurants with 9 upscale fine dinning and casual dinning restaurants with European and Asian cuisines - Project leadership for pre-opening dining concepts, key team member responsible for delivering the successful launch of retail Pastry Shop - Responsible for menu engineering in all outlets - Communication with guests Chain of restaurants with 9 upscale fine dinning and casual dinning restaurants with European and Asian cuisines - Project leadership for pre-opening dining concepts, key team member responsible for delivering the successful launch of retail Pastry Shop - Responsible for menu engineering in all outlets - Communication with guests

Senior Chef de Partie Pastry

• May 2012 - Sep 2013

International Luxury Cruise company with 18 ships across the fleet that serve over 1,8 million passengers yearly - Set a positive example for guest relations as a company's ambassador - Follow standards of United State Public Health, Australia Public Health, European Public Health; - Ensure all food items for restaurants, banquets and special functions are prepared on time - Manage day-to-day operations for up to 2000 guests International Luxury Cruise company with 18 ships across the fleet that serve over 1,8 million passengers yearly - Set a positive example for guest relations as a company's ambassador - Follow standards of United State Public Health, Australia Public Health, European Public Health; - Ensure all food items for restaurants, banquets and special functions are prepared on time - Manage day-to-day operations for up to 2000 guests

Pastry Chef

• Mar 2010 - May 2012

Fife star luxury hotel with combination of impeccable service and luxurious interior - Menu engineering, recipes, menu descriptions and sourcing of ingredients; - Pre-opening setup of the hotel; - Staff recruitment; - Execution of high level events; - Managing all food preparation for buffet, fine dinning, brunch; Fife star luxury hotel with combination of impeccable service and luxurious interior - Menu engineering, recipes, menu descriptions and sourcing of ingredients; - Pre-opening setup of the hotel; - Staff recruitment; - Execution of high level events; - Managing all food preparation for buffet, fine dinning, brunch;

Chef de Cuisine

• Sep 2007 - Mar 2010

Luxury Boutique Hotel with upscale fine dinning with sophisticated level of hospitality - Responsible for all daily managerial duties: inventory control, colleague development, rostering, and payroll; - Implemented system to help improve department profitability: food cost, labor cost, materials control, inventory and HACCP program; Luxury Boutique Hotel with upscale fine dinning with sophisticated level of hospitality - Responsible for all daily managerial duties: inventory control, colleague development, rostering, and payroll; - Implemented system to help improve department profitability: food cost, labor cost, materials control, inventory and HACCP program;

Chef De Partie

• Mar 2006 - Sep 2007

Chain of restaurants with 9 upscale fine dinning and casual dinning restaurants with European and Asian cuisines - organization and manage all day-to-day operations; - HACCP; - Food purchasing: Chain of restaurants with 9 upscale fine dinning and casual dinning restaurants with European and Asian cuisines - organization and manage all day-to-day operations; - HACCP; - Food purchasing: